Step 1

First, thinly slice the radish into bite-sized pieces. If using dried seaweed, rehydrate it in cold water, squeeze out excess water, and cut into manageable lengths. Gently rinse the fresh oysters by swishing them in a bowl of water 1-2 times. Avoid washing them vigorously or for too long, as this can cause the oysters to break apart and lose their delicate flavor.

Step 2

In a pot, add 5 bowls of water. Add the dried anchovies and kelp, and bring to a boil over high heat.

Step 3

Once the water boils, remove the kelp immediately. Continue to simmer the anchovies for about 5-10 minutes to extract a flavorful broth, then remove them. Strain the broth to ensure it’s clear and clean.

Step 4

Add the prepared rehydrated seaweed to the pot. Let it simmer for about 2-3 minutes until the seaweed becomes tender.

Step 5

Add the sliced radish to the pot as well. The radish will soften and release its natural sweetness into the soup.

Step 6

Once the soup comes to a boil after adding the ingredients, reduce the heat to medium-low and let it simmer gently. It’s important to cook until the radish becomes translucent and tender.

Step 7

Season with 1.5 Tbsp of soup soy sauce for the initial flavoring. It’s crucial not to over-salt at this stage! Since oysters release some saltiness when cooked, seasoning lightly at first will allow you to fully appreciate the oysters’ natural taste and aroma.

Step 8

Check that the seaweed is soft and the radish is fully cooked. This should take about 5-7 minutes of simmering.

Step 9

Now it’s time to add the oysters. Turn the heat back up to high. Carefully add the fresh oysters to the pot.

Step 10

After adding the oysters, taste the broth and adjust the seasoning with salt as needed to achieve your preferred taste. Once the oysters are added, do not overcook them! Oysters cook very quickly. Once the soup comes to a boil, turn off the heat within 2-3 minutes to maintain their plump and slightly chewy texture.

■ For Oyster Soup Rice (Oyster-gukbap): To make a heartier meal, ladle the finished oyster soup into an individual stone pot (ttukbaegi) with rice. Bring it back to a gentle simmer, then garnish with finely chopped Cheongyang chilies and green onions. Enjoy a steaming bowl of delicious oyster soup rice!